Kaffir Lime Chicken Breast

• 4 kaffir lime leaves
• 2 tbsp Lemongrass
• 1 tsp garlic, finely grated
• 1 tbsp shallots, finely diced
• 1 tsp five spice
• 2 tsp turmeric
• 1 tsp dried chilli flakes
• 1 tbsp fish sauce (look for ‘Made in Vietnam’ or ‘Made in Thailand’ on the bottle)
• 1 tbsp sesame oil
• 1 tsp flaky sea salt
• 4 boneless and skinless chicken breasts, small size, approximately 150g each

1. Chop the kaffir lime leaves and lemongrass until very fine.
2. Add the garlic, shallots, spices, fish sauce, sesame oil and salt.
3. Add the chicken breasts and rub the marinade all over the chicken.
4. Cover and leave in the fridge for a few hours.
5. Barbecue or cook under the grill for 5-7 minutes on each side.
6. Rest for 3 three minutes before slicing.
7. Serve with steamed long grain rice and mango papaya salad.

Steamed Rice

1. To steam rice, rinse 1½ cups of rice in warm water three times.
2. Cover with 2½ cups of water.
3. Add 1 tsp of sea salt.
4. Bring to the boil.
5. Cover with a lid and turn down to low heat.
6. Cook for 12 minutes then take off the lid.
7. Turn the heat up and cook for a further 3 minutes.
8. Add 1 tbsp of sesame oil and fluff up lightly with a fork.

Recipe from eatwell.co.nz